AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
I love this cake and the simplicity of it...classic Martha! It would be perfect for brunch; it tastes like a strawberry coffee cake. I am sure that you could use almost any berry and have fabulous results but the strawberries are really delicious!
Adapted from Martha Stewart via www.mynameismomma.com
Makes a 9-inch cake
6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries
Clean, hull and slice strawberries in half...
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
Reduce speed to medium-low; mix in egg, milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture.
Transfer batter to buttered pie plate.
Arrange strawberries on top of batter, cut sides down and as close together as possible.
Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack.
Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.